1. Wash and soak rices, dal, seeds together for 6-7 hours.

2. Grind to a smooth batter, add salt and keep overnight.

3. Keep batter thick as coconut milk will be added.

4. Grind or scrape coconut, soak in 2 cups warm water for 15 minutes.

5. Blend in a mixie, strain and extract thick milk.

6. Mix soda and coconut milk into batter.

7. Apply a little oil on a non-stick or heavy griddle.

8. Pour a ladleful of batter on hot griddle.

9. Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.

10. Do not spread with spoon. A thin dosalike pancake must be the result.

11. Stack or eat immediately with chutney, curds, gravy vegetables or pickles.

Making time: Overnight recipe
Makes: 25-30 appams
Shelflife: Refrigerate batter for 2 days. Add salt only 2 hours before using.